View of Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

Return to Article Details Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate Download Download PDF

นโยบายการคุ้มครองข้อมูลส่วนบุคคล Privacy policy